Chili Rellenos Recipe
Servings: 12
Ingredients
- 4 cans whole chili rellenos (El Paso)
- 1 pound grated sharp Cheddar cheese
- 1 pound grated Monterey Jack cheese
- 4 Large eggs
- 1 lg. can Pet lowfat milk
- 1 teaspoon flour
- 1/2 teaspoon salt
Directions
- Split chilies, wash, drain. Place on paper towels. Spread 1/2 in greased 9x13 inch baking dish. Cover with 1 pound grated sharp Cheddar cheese. Spread other 1/2 chilies on top. Top with 1 pound grated Monterey Jack cheese. Mix 4 beaten Large eggs, Pet lowfat milk, flour and salt. Pour over chilies. Bake at 350 degrees for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 12 servings | |
| Calories 334 | |
| Calories from Fat 231 | 69% |
| Total Fat 25.98g | 32% |
| Saturated Fat 15.93g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 574mg | 24% |
| Potassium 147mg | 4% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.5g | 2% |
| Protein 22.04g | 35% |
